Garden Pasta With Bocconcini Recipes

Steps:

• In a blender, combine the first six ingredients; process on high until smooth. In a large skillet, saute the vegetables in 1/2 cup salad dressing mixture for 3 to 3-1/2 minutes or until crisp-tender. Add pasta. Drizzle with remaining dressing; toss to coat. Serve warm or cold.

Steps:

• Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• Set a large pot of salted water to boil. In a large bowl, combine turkey, breadcrumbs, garlic, egg,1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
• In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about 1/2 cup, 10 to 12 minutes. Add tomatoes; cook until they begin to soften, about 1 minute.
• Meanwhile, cook pasta in boiling water until al dente, according to package instructions. Drain, return to pot, and place on the still-warm burner. Add bocconcini, meatballs and sauce, remaining 1/4 cup parsley and remaining tablespoon butter. Season with salt and pepper, and toss until combined.